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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2580

Title: Symposium - Wheat Proteins & Dough Properties
Authors: Johnson, Clare (ed)
Quality Wheat CRC
Keywords: Genetic modification
Amylose
Noodles
Starch granules
Molecular markers
Antibodies
Heat stress
Glutenin macropolymer
Yeast
Communication training
Protein chemistry
Dough quality
Issue Date: 15-Jul-1998
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
14
URI: http://hdl.handle.net/2123/2580
Department/Unit/Centre: Quality Wheat CRC
Rights and Permissions: Copyright Value Added Wheat CRC (Australia)
Type of Work: Technical Report
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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